1 pkg. (14 oz.) caramels
2-3 tbsp. milk
2 cups pecan pieces
butter
1/4 bar paraffin
1 pkg. (12 oz.) semi-sweet chocolate (may use block bark chocolate instead of chocolate morsels and paraffin)

Melt caramels in milk over low heat, add pecans. Drop by teaspoons onto buttered cookie sheets. Chill. Melt paraffin and morsels (or bark chocolate) in a heavy saucepan over low heat. Dip candy into chocolate and return to cookie sheets.